Roasted beet salad includes carrots

Serves 4Note: For a more dramatic presentation, slice the carrots and beets to preserve their shapes. Basil-cilantro puree:

1 cup each lightly packed fresh basil leaves and cilantro

1 or 2 cloves garlic1/2 cup extra-virgin olive oil

1/2 teaspoon kosher saltBlack pepper to taste

Vegetables:4 medium beets, peeled, cut into 1/2-inch dice

1/4 cup olive oil1 teaspoon kosher salt

1/2 teaspoon pepper4 large carrots, peeled, cut into 1/2-inch slices

1. In a food process, pulse the basil, cilantro and garlic a few times. With the motor running, pour in oil; process to a puree, like a loose pesto. Add salt and a few twists of pepper, pulse twice, then taste and adjust seasoning. Cover and chill.

2. Preheat oven to 400 degrees. Toss beets with half the olive oil, salt and pepper. Spread on a baking sheet in a single layer. Do the same with the carrots, on a second baking sheet. Roast until tender and slightly browned, 15 to 20 minutes; stir once or twice as the vegetables cook so they brown evenly. Let cool.